Is crab an herb? LOL I like crab in my corn chowder! Crab And Corn Chowder Source: RacaelRay 2T Extra virgin olive oil2T unsalted butter 1 large red potato, peeled and diced 2 ribs celery, chopped 1 medium yellow onion, chopped 1/2 red bell pepper, chopped 10 oz frozen corn kernels 1 bay leaf Salt & freshly ground black pepper 1T Old Bay Seasoning 3T flour 1/4 c dry sherry 3 c chicken stock 12 oz lump crab meat 3 c milk or half-n-half 1/4 tsp cayenne pepper Heat a medium soup pot over medium high heat. Add the olive oil and butter. Chop the vegetables and add them to the hot oil/butter in pot, season with salt, pepper and Old Bay. Cook for 5 minutes or until tender. Stir in the flour and cook for 1 minute. Add the sherry and cook for 1 minute. Whisk in the stock and bring to a bubble. Stir in the crab, reduce heat and add the milk. Bring to low simmer, cook for 2-3 minutes. Stir in the cayenne, discard the bay leaf and serve. Okay, fine...I guess crab doesn't count. Can't blame me for trying! Creamy Corn & Potato Soup 3 c potatoes, diced 3 c water 2 T butter 2 ½ c fresh or frozen corn kernels 1 c diced green beans ½ c chopped celery ½ c chopped onion 2 c milk 1 tsp salt ¼ tsp paprika 1/8 tsp basil 1 T minced parsley ¼ c chopped chives In medium saucepan bring potatoes and water to a boil over high heat. Reduce heat to medium and cook until potatoes are tender. Do not Drain. Mash potatoes slightly to break them up but not completely. While potatoes cook, melt butter in skillet and add corn, beans, celery and onions. Saute until all vegetables are soft, stirring occasionally. Add vegetables to potatoes & water. Add remaining ingredients and stir well. Bring to a simmer and serve. Linda

We've got a friend who is very lactose-intolerant. This is one of our favorite soups, and when she tried it, she loved it too! We're not vegetarian, but I've found this soup requires a vegetable broth. I always have a rich poultry-based stock in my frig, but it really does not work as well in this recipe as a veggie stock will. SPICY CORN CHOWDER with Coconut and Lime (revised from vegetarian cookbook) 4 cups good vegetable stock OR 4 cups water and a Knorr packet of dry mix Vegetable Soup (vegetarian base) two 1-lb bags of frozen white corn, preferably C&W brand 1/4 tsp red pepper flakes 32 oz (4 cups) plain coconut milk 1/2 to 3/4 tsp lemon pepper (different brands of lemon pepper have varying 'saltiness') OR, 1/2 tsp salt plus 1 tsp lemon juice Hot sauce to taste (we use Busha BrowneâÂÂs Pukka hot sauce, but standard Tabasco sauce can be subbed) 1/4 to 1/3 cup lime juice (you may not need all of it; season to taste only) - If using soup mix, bring water and KnorrâÂÂs packet to a boil, and simmer for 20 minutes. - Turn the heat back up, and bring back to a boil; add the corn and red pepper flakes. Cover, then simmer for 5 minutes. Uncover, turn off the heat and let cool to lukewarm. Do NOT try to blend soup while hot; your blender will erupt! - Add all other ingredients, being careful to add the hot sauce and lime juice to taste. Start with the 1/4 cup lime juice; add more if you like. - Puree in blender until reasonably smooth -- it won't be completely smooth unless you strain it, but you want it as smooth as possible to retain more fiber. - Reheat to serve; will keep 4-5 days in refrig. This makes 3 qts of soup: enough for 6 as a meal starter, or as a main course for 3-4.

Check out this thread at Recipelink & see if the 3 recipes there could be adapted. Here is a link that might be useful: Bonefish

I don't think they should be spicy. I want to be able to taste the crab. Joe's Crab Shack used to have such good crab balls....not really cakes. They had chopped up shrimp in them too. I liked them....then they started putting jalapenos in them. I don't know how they make them now....I only went there for the crab balls and haven't been back...and that was a few years ago. I make my own....but the last time I made some I used Paula Deen's recipe, and was really disappointed in them....for crab cakes. I followed the recipe exactly and they tasted more like salmon patties to me. I haven't made crab cakes very much....prefer just boiled crab, and I usually just get them off our boat, but this time, I had trapped them in the bayou, cooked, cleaned and picked them out....a lot of work and a big disappointment.